Eggplant With Chili Bean Sauce

I like eggplants a lot but, they do need quite a bit of oil to cook. They absorb oils like sponge!! So, instead of chopping and sauteing them in oil, I have decided to roast the whole eggplant with only a few drizzles of oil. It's much more healthier to cook this way.

Preheat the oven at 205˚C (400˚F). Drizzle the eggplant with some peanut oil and wrap in a tin foil. Roast the eggplant for about 20 minutes. Then open the tin foil and roast the eggplant for another 5 to 10 minutes until they are soft.